Minted Courgette Soup
Recipe By Angie Boyer
- 3 tbsp Yorkshire Rapeseed Oil
- 1plus tbsp Mint and Balsamic Dressing
- 1.5 lbs courgettes, sliced & diced
- 8 oz onions, peeled & chopped
- 2 pints good vegetable stock
Ingredients
Method
Fry onions in the oil until soft, add courgettes and cook for a further couple of minutes.Turn heat down to low, put lid on pan, cook for 5 minutes more.
Then add the vegetable stock, bring to the boil and simmer with lid on for 30 minutes.
Blitz/liquidise adding the Mint and Balsamic Dressing a little at a time, to suit your taste.
Suitable for vegetarians.
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